Banquets of the nations

Sivaya Phirni. (Sweet Spiced Vermicelli). Vermicilli may be used in place of sivaya. Fry one pound of vermicelli in one pound of boiling ghi until it is a light brown. Stir in one ounce of rose water, one teaspoonful of peeled cardamoms and one pound of sugar ; when the sugar is dissolved, add a teacupful of milk ; give the mixture a stir, and simmer slowly at the side of the fire till dry. Koti Nan. (Sweet Cake.) (See " Royal Dinner.") Zaida. (Rice and Fruits.) Two pounds of rice. Boil one pound of sugar till it threads on spoon. Wash the rice. Put in a pan some RAJPUT ANA (Brahmin) clarified butter with twelve cardamoms ; add rice and stir for a little ; add syrup and as much water as is necessary to cook the rice ; colour with saffron ; add two ounces each of chopped almonds, pistachios, ground cocoanut, and raisins. When rice is soft, take a fine cloth wrung out of water, put inside pan and cover with lid. Put to the side of the fire. This takes about fifteen minutes to cook. Nukti. (Sugar Balls.) Make a paste of two pounds of fine flour of gram (the flour of the very small white pea will do) , one pound of ghi, and a quarter ounce of salt ; boil in a deep fryingpan two and a half lbs. of ghi ; pour the paste with a cup into a strainer with big holes, and press it with a small pestle so as to get small round grains like peas into the boiling ghi. When cooked, remove them with a skimmer, and drain on a sieve till all the ghi is removed. Continue this process till all the paste is finished. The small grains are called boondi. Boil five pounds of sugar till nearly candy high and put the boondi in it, and make into balls as large as small apples. Angir Marabba. (Fig Preserve.) Plump in hot water some figs till soft and clean ; put them in a pot with plenty sugar syrup and a squeeze of lemon ; boil till tender. Naringi Murabba. (Orange Preserve.) Skin six oranges, pare away all the pith, cut into slices, and remove pips, etc. Plump into boiling syrup (sufficient to cover them) for two or three minutes, and place in a dish with a little of the syrup. Shen Murabba. (Apple Preserve.) Thinly pare six apples, and core carefully. Put them into boiling syrup, adding some lemon juice and red colouring matter, and dish when tender but not too soft. Kalakand. (Milk Sweets.) Boil equal quantities of milk and sugar until quite thick and creamy, and, when cold, cut in squares ; decorate with silver and rose leaves. XLIX.— RAJPUTANA (Royal) Menu Phulka Poori Shirmal (Wheat Cakes) (Fried Cakes) (Sweet Bread) Chanval Dhal Ghi (Rice) (Spiced Lentils) (Clarified Butter) Pulav Pasundee Gourda (Pillau of Mutton) (Fried Mutton) (Sheep's Kidneys) Kofta Kalva Khurma (Chicken Balls) (Liver) (Curried Pork) Phulki Laroo Naryal Pittas (Gram Pudding) (Cocoanut Croquettes) Rotri Roti Nan (Sweetened Milk) (Sweet Cake) Kabani Murabba Rewund Murabba Aru Murabba (Damson Preserve) (Stewed Rhubarb) (Peach Preserve) Murg Pak (Melon Seeds) Boat-ka-Hulva (Almond Sweet) Phulka. (Wheat Cakes.)